The Mediterranean Vegan

A version of this recipe is made in Algeria, Morocco, and Tunisia, though it usually includes lamb or chicken. This is a vegetarian, simplified way of making this normally time-consuming meal. I made it with instant couscous, which may not be traditional but sure is faster! Serves 3-4 What you need: 2 tbsp olive oil 1 onion, diced 2 cloves garlic, minced 1/4 tsp ginger 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp pepper 1/4 tsp turmeric 1/4 tsp cardamom 1/4 tsp cloves 1/4 tsp anise 1/2 tsp mint 1 tsp salt 2 carrots, peeled and chopped 1 large zucchini, chopped 1 parsnip, peeled and chopped 2 stalks celery, chopped 1 cup crushed tomatoes 1 1/2 cup cooked chickpeas/garbanzo beans 4 1/2 cups water for the couscous 1 1/4 cups instant couscous 2 1/2 cups water 1 tsp salt 1 tbsp vegetable oil 1.5 tbsp margarine In a large pan, sauté the onion, garlic, and spices in the 2 tbsp olive oil for 5 minutes on medium heat. Add the chopped vegetables and sauté for another 10 minutes. Add the crushed tomat...

There are several debated methods for this French staple ratatouille. Here is a simple recipe for the dish. It can be served with rice, bread, or pasta. My friend Adrianna and I made it with whole wheat pasta. Serves 4 What you need: 1 eggplant, diced 1 zucchini, diced 1 onion, diced 4 cloves garlic, diced 2 carrots, diced 1 bell pepper, diced 5 tomatoes, diced 3 tsp salt 1 tsp sugar 1 tsp pepper 1 tsp basil 1 tsp marjoram 2 tbsp olive oil In a large pan, sauté onions and garlic in 2 tbsp olive oil until soft (around 15 minutes). Add in tomatoes and stir occasionally for another 7 minutes. Add all other vegetables and spices and cover, stirring occasionally for around 30 until all vegetables are cooked thoroughly. Remove lid and let cook for another 1o minutes until the sauce thickens. Add more salt and pepper if necessary and enjoy as a side or sauce.

After numerous attempts at making the perfect tomato sauce, and with the help of a friend, I finally have a recipe that never fails. Enjoy. What you need: 1/2 yellow onion, diced 2 cloves garlic, diced 1 1/2 tbsp olive oil 28 oz can crushed tomatoes 1/2 large zucchini, diced (optional) 1 shredded carrot (optional) 2 tsp sugar 1 tsp salt oregano parsley In a medium size pan on medium heat, sauté onions and garlic for 15-20 minutes or until onions are clear and golden. If using zucchini and carrot, add to pan and sauté until soft (around 7 minutes). Add a pinch of oregano and parsley to the vegetables and stir. Add the can of crushed tomatoes and 1 tsp of salt. Let the sauce simmer for 30 minutes on medium heat, stirring occasionally. During the last 5 minutes, add the sugar. The longer you cook tomato sauce, the thicker it will become. If its not as thick as you like after 30 minutes, give it another 10 minutes for the perfect tomato sauce.